Charred Scallion, Garlic and Preserved Lemon Feta Dip

[Morgan]

Morgan wiil be cooking this up at the 2025 MN Garlic Festival

Serves 12 as an appetizer | Serve with warm pita wedges

Ingredients

• 2 bunches scallions (about 16–18), trimmed
• 1 large head garlic, top sliced oU to expose cloves
• olive oil, for drizzling
• 2 cups crumbled feta (sheep’s milk preferred, packed in brine)
• ½ preserved lemon, pulp removed, peel finely minced (about 1 tablespoon) or 1 tablespoon
  preserved lemon paste
• zest of 1 lemon
• juice of ½ lemon
• ¼ teaspoon cracked black pepper (optional)
• warm pita bread, for serving

Directions

1. Place your Clay Coyote Flameware Grill Basket on the grill over medium-high heat.
2. In the basket, drizzle scallions and garlic with olive oil.
3. Grill scallions until charred and soft, turning occasionally (about 8–10 minutes).
4. Grill the garlic until soft and golden, about 20–25 minutes. Remove and let cool.
5. In a food processor, combine the feta, lemon zest, lemon juice, and preserved lemon.
6. Squeeze out the roasted garlic cloves and add them in.
7. Roughly chop the scallions and toss those in, too.
8. Blend until smooth and creamy. Add 1–2 tablespoons olive oil (or water) to loosen the
   texture, if needed.
9. Finish with a sprinkle of cracked pepper.

Notes:

• Serve warm or chill for an hour for a creamier texture.
• Make up to 2 days in advance; store in an airtight container.
• This dish pairs beautifully with grilled veggies, fresh crudité, or even spread on sandwiches.
• The Clay Coyote Flameware Grill Basket gives a rich, fire-kissed flavor.
• For dairy-free, swap in plant-based feta.

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